Philippine Journal of Science

146 (4): 371-385, December 2017

ISSN 0031 - 7683
Date Received: 23 Feb 2017

Food Safety Knowledge Assessment Model

for Pre-trained Food Handlers

Abigail S. Rustia1,*, Ma. Patricia V. Azanza1,2, and Fredelyn S. Gascon1

1Department of Food Science and Nutrition, College of Home Economics,

University of the Philippines Diliman, Quezon City 1101 Philippines
2Industrial Technology Development Institute, Department of Science and Technology,

Bicutan, Taguig City 1633 Philippines

The study developed and utilized a model for the assessment of food safety knowledge for
pre-trained food handlers, with the aim of defining specific food safety training needs for food
handlers with previous awareness in food safety. The recommended levels of knowledge for
assessment were: awareness, as having previous exposure to food safety information through
prior training; recall, as the ability to retrieve food safety knowledge as tested by face-to-face
interview; and comprehension, as the ability to show translation of knowledge to practice as a
skill in the vending environment of a food handler. These levels of food safety knowledge were
utilized since deviations may result to health risks.
It was reported in this study that support resources as moderating variables were necessary for
the translation of food safety knowledge to practice. The identified resources were falling under
the control of managerial decision support by both street food business owners, as part of the
private management to vending, and by local government entities contributing to public good
of the vending business. Specifics to these resources were funds for street vending operations,
provision of sanitary facilities, hiring of skilled manpower, and supply of appropriate utilities.
The inclusion of moderating variables to the TNA model was recommended, in order to attain
focus in the training of food handlers with previous awareness to the food safety information.

Key words: street food, food safety knowledge, training needs assessment, food handlers

INTRODUCTION et al. (2003), the American College of Cardiology has

It has been shown that the exposure and acquisition of
information do not necessarily translate to its effective
practice (Omemu & Aderoju 2006). Barrett et al. (2005)
reported that knowledge is differentiated to varying
capacities of individuals to exercise judgments in different
situations. Several researches have established that
there was a large gap between acquired knowledge and
practice in the fields of food science (Azanza et al. 2000),
medicine (Eagle et al. 2003), and public health (Morrissey
et al. 1997; Brownson et al. 2006). According to Eagle
*Corresponding author: asrustia@up.edu.ph
previously noted that there was a gap in the practice of
clinical science and has emphasized the need to facilitate
complete alignment of practice with pre-acquired
knowledge in medical guidelines.
It was shown that there was also a significant gap between
the translation of acquired knowledge into its application in
a study conducted by Azanza et al. (2000) on food safety
knowledge and practice by street food vendors doing their
trade in a Philippine university environment. This gap was
primarily attributed to the tendencies of street food vendors
to compromise food safety due to business profits (Azanza
et al. 2000). Street food business was variably defined as

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selling of fully prepared food (WHO 1996) or prepared-on-
demand foods (Toh & Birchenough 1999; Azanza et al. 2000)
in streets or other public places for immediate consumption
(WHO 1996). Street food consumption is not only for
convenience of those with limited time to cook but is already
elevated to an acquired lifestyle for many (Fernandez 2002),
particularly in the Philippines and most Asian countries.
The number of street food vendors increased over the years
in many developing economies (Lues et al. 2006; Dealino-
Tanquezon 2015) since street food vending operations
require only relatively small number of personnel, low
capitalization, simple food preparation skills, and very
basic facility requirements. Street food vending businesses
in Kenya (Mwangi 2002), Thailand (Nirathron 2006), and
Ghana (Osei-Mensah et al. 2013) have shown considerable
impact in generating employment. Unfortunately, many
street food vendors tend to overlook the importance of
food safety in the preparation of food they sell, which
increases the risk of foodborne diseases and even cause
unnecessary mortalities to its clientele (Buted & Ylagan
2014). Street food-related foodborne diseases were
declared a major public health concern by international
health agencies as early as 2006 (WHO-AFRO 2006).
Street-vended foods continue to be associated with
foodborne disease outbreaks in the country even with the
deliberate efforts of the Philippine government to ensure
knowledge on food safety nationwide. Recent national
records of foodborne disease outbreak involved street-
vended durian candy that affected nearly 2000 people
(Food Safety News 2015). The durian candy poisoning
was attributed to poor worker hygiene at the production
facility, resulting to staphylococcal food poisoning (Food
Safety News 2015). Approximately one million children
under the age of five die each year in South East Asia due
to diarrhea caused by microbiological contamination of
food and water (WHO 1999; WHO 2008).
Food safety training for food handlers in the Philippines
is a regulatory requirement stipulated in the Philippine
Food Safety Act of 2013 (Republic Act No. 10611).
Article 5 Section 15 of this Act states that the Philippine
local government units (LGU) shall be responsible for
the monitoring and control of food safety including
street food sale as part of the enforcement of the Code
on Sanitation of the Philippines (Presidential Decree No.
856). Similarly, the US Food and Drug Administration
(USFDA) Food Code 2013 regulate food establishment
operations and ensure that food handlers are trained in
food safety as important part of strengthening their food
protection system (USFDA 2013).
It is significant to conduct a needs assessment as an
important initial step to designing an effective training
program (Sleezer 1993).Training needs assessment (TNA)
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Rustia et al.: Food Safety Knowledge
Assessment Model
is a process of gathering data on appropriate training
needs of manpower to capacitate the human resources of
an organization (Miller & Osinksi 1996; Brown 2002).
An effective training activity include a TNA prior to the
development of instructional objectives and training
design, implementation, and evaluation (Miller & Osinski
1996). This present study developed and utilized a model
for the assessment of food safety knowledge for pre-
trained food handlers with the aim of defining specific
food safety training needs for food handlers with previous
awareness in food safety.
MATERIALS AND METHODS
The Philippine Department of Science and Technology,
National Capital Region (DOST-NCR), in collaboration
with a Philippine LGU, commissioned the Department of
Food Science and Nutrition, College of Home Economics,
University of the Philippines-Diliman, Quezon City,
Philippines to conduct training on food safety for pre-
trained street food vendors as food handlers. A TNA was
conducted as a pre-assessment of food safety knowledge
of the pre-trained street food vendors to focus the
commissioned training using the adopted model as shown
in Figure 1. The identified various levels of knowledge
of pre-trained food handlers in Figure 1 was adopted
and modified from the previously developed cognitive-
behavior model to Hazard Analysis Critical Control
Points (HACCP) adherence by Azanza & Luna (2005).
Knowledge, for this adopted and modified model, is a
body of acquired facts (Azanza & Luna 2005). In this
study, the acquired information was through a previous
food safety training of food handlers as provided by a
Philippine LGU health authority. However, this study
redefined the working definitions of knowledge levels of
pre-trained food handlers on food safety as follows: 1)
awareness, as having exposure to food safety information
through previous training (within a year of assessment);
2) recall, as having the ability to retrieve food safety
information (Kintsch 1970; Anderson & Bower 1972); and
3) comprehension, as the proper translation of previously
acquired food safety knowledge to practice (Krathwohl
2002) in their street food vending environment.
As seen in Figure 1, awareness was evaluated through
acquisition of information by training. Recall was assessed
through face-to-face interview based on the capability
of food handlers to retrieve information that they are
supposedly aware of. On the other hand, knowledge
comprehension or translation to practice of the pre-
trained street food vendors was evaluated through field
practice observation in their vending environment. The
adopted model was considered a new approach for the
Philippine Journal of Science Rustia et al.: Food Safety Knowledge
Vol. 146 No. 4, December 2017 Assessment Model

Title: Training Needs Assessment Model for Pre-trained Food Handlers

Figure 1. Adopted and modified model from Azanza & Luna (2005) for the
assessment of food safety knowledge of pre-trained food handlers

Figure 2. Revised model adopted and modified from Azanza & Luna (2005) for
the assessment of food safety knowledge of pre-trained food handlers

development of a more effective food safety training
module for pre-trained food handlers. The focused training
module was to contextualize the identified needs of the
pre-trained street food vendors as food handlers based on
recall and practice of food safety knowledge.
Tool for the assessment of comprehension of food
safety information
The LGU-assisted food safety training was based on
the Code on Sanitation of the Philippines (PD 856 of
23 December 1975). The tool used in this study for the
assessment of knowledge levels of pre-trained food
handlers was composed of two sections: (1) demographics
of pre-trained food handler respondents, and (2) the listing
of food safety provisions of the Code on Sanitation of the
Philippines, which are used as information for food safety
trainings of LGUs. Demographic details include: name,
health certificate, age, gender, civil status, educational
attainment, daily take home income, and length of time in
street food vending. The listing of food safety information
(Table 1) were used as bases for the evaluation of
comprehension as recalled by respondents in face-to-face
interview and the correct translation of recalled knowledge
to practice in food vending as observed.

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Table 1. Food safety provisions for food establishments on Chapter III of the Code on Sanitation of the Philippines (P.D. 856)
Section on Chapter 3 of the Code
on Sanitation of the Philippines
Sanitary permit
Health certificates
Quality & protection of food
Structural requirements of food
establishments
Use of food-service spaces
Food handlers
Vermin control
Toilet and washing facilities
Disposal of refuse
Equipment and utensils
Proper washing of utensils
Bactericidal treatment
Handling of washed utensils
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Rustia et al.: Food Safety Knowledge
Assessment Model
Details necessary for knowledge and practice assessment
Valid sanitary permit issued by local health office accompanied by proof of pest control and results of
water potability analysis
Display of sanitary permit in the establishment
Vendor is holder of valid health certificate after completing physical examination by accredited
physicians, medical requirements (stool, sputum), & attended HIV/AIDS seminar.
Health certificate ID is worn in upper left portion of the working garments of the vendors.
Health certificate is renewed yearly
Health certificate is non-transferrable
Meat & fish supplies procured from approved sources monitored by LGU
Raw fruits & vegetables are thoroughly washed with potable water.
Perishable & refrigerated foods are stored at <7oC.
Cooked food is kept at >60oC for a maximum of 4 h.
Room/space that may contaminate food (i.e. sleeping apartment) are not used for food handling.
Food carts are made of smooth, washable, and impervious materials.
There is enough floor space for efficient working
There is enough light and ventilation for food handling.
Wash-hand basins are placed in convenient locations & maintained in good working condition.
Food-service spaces are not used as sleeping quarters or storage area for personal effects and live
animals.
Any person not connected with food preparation are not allowed in food-service spaces.
Clean & complete working garments including apron, hairnet, face mask, gloves, and closed closed
shoes are always worn.
Food handlers always observe good personal hygiene.
Food handlers wash hands thoroughly with soap and water then dry.
Food-service space is protected from pests and animals.
Vermin reduction program is actively implemented.
Food establishment is protected from toxic chemicals during disinfecting operations.
Available clean toilet & washing facilities for all personnel in appropriate places.
Toilet rooms not directly opening in food preparation areas
Hand-washing facilities have adequate hot & cold running water and paper/cloth towel.
Refuse cans for immediate use are available.
Designated places for disposal of waste are separate from food-handling operations
Waste containers are vermin proof and easily cleaned.
Waste containers are tightly covered at all times.
Equipment and utensils are easily cleaned and not made of toxic materials (lead-soldered & cadmium-
lined piping fixtures)
Food-contact surfaces constructed of materials that are impervious, non-toxic,
corrosion-resistant, easily cleanable, durable & resistant to chipping.
Utensils are scraped & pre-rinsed to remove food articles.
Utensils are cleansed in warm water (49oC) with soap or detergent
If running water is not available, wash-water is changed frequently
Methods of sanitizing eating & drinking utensils include:
- immersion for at least half a minute in clean hot water (at least 77oC)
- immersion for at least 1 min in a lukewarm chlorine solution 50ppm
- any other method approved by the local health authority
Drying methods for washed utensils:
- drain dry in wire racks without using drying cloth
- store in a self-draining position to permit ready air-drying
Drying cloth on which to store dishes temporarily should be clean & changed frequently.
Table 1 continued next page . . .
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Storage of washed utensils
Washed utensils are stored in clean, dry place, protected against vermin & other contamination.
Cups, bowls, and glasses shall be inverted for storage.
Utensils shall be inverted/covered if not in closed cupboards.
- utensils should not be stored in open cabinets below the working top levels
Racks, trays, shelves, & drawers made of impervious, non-toxic, corrosion-resistant, smooth, durable,
and resistant to chipping.
Felt-lined drawers not acceptable, but clean & removable towels for lining can be used.

Dry storage of non-perishable Designated spaces, lockers, cupboards, racks, shelves and containers shall be used.
Foods All spaces, lockers and cupboards constructed of quality materials
Recommended temperature for non-perishable foods: 10-15oC except when stored in the
preparation and serving spaces

Refrigerated storage of
perishable foods
Perishable foods are kept at <45oF (7oC) except during preparation or for immediate serving.
For extended storage periods, 4oC is recommended.
Fruits & vegetables are stored in cool rooms
- frozen foods: not more than -12oC
- meat and fish: 0 - 3oC
- milk & milk products: 5 - 7oC
- fruits & vegetables: 7 - 10oC
Refrigerators shall be clean, odor-free, with thermometer, & with sufficient shelving.

Food servicing operations
Hand contacts with food or drink shall be avoided:
- fingers not used to serve butter, ice, or similar items
- sugar served in covered dispensers or in single serve packages
Food-contact surfaces of containers and utensils shall not be handled.
Disposable cups, plates, spoons, etc, purchased in sanitary cartons.
Clean cloths, napkins, spoons, towels stored in clean places separate from soiled items.
Spoons, spatulas, dippers, scoops used intermittently shall be kept in running water or
maintained at 77oC and frequently changed.

Pre-testing of the assessment tool
Ten randomly selected pre-trained street food vendors
in the campus of a local university were approached by
interviewers and asked for their willingness to participate
in the pre-testing of the assessment tool. The interviewers in
this study were graduates of Food Technology course. The
demographic profile of each food handler was evaluated
first. Then, the food handlers were instructed during the
interview to listen to the statements on food safety provisions
of the Code on Sanitation of the Philippines as indicated
in Table 1. They were asked to respond whether each of
the statement was correct, incorrect, and no knowledge if
correct. During the pre-testing, the respondents suggested
that additional response of maybe correct should be added to
indicate uncertainty of correctness of responding street food
vendors. Further, it was suggested that space for comments
be allotted to further explain responses.
Survey of food safety knowledge of pre-trained food
handlers
The actual survey using the pre-tested revised food safety
assessment tool was conducted during Feb-Mar 2016 in
the street food vending environment of 53 participating
pre-trained food handlers. These included 42 vendor-
business owners and 11 vendor-employees who were
actively involved in the preparation and selling of street
foods. Vendor-business owners were those vendors who
actually own the street food vending business and doing
the vending themselves as well. On the other hand, vendor-
employees were hired by the vendor-business owners to
assist in the vending of the street foods. Each participating
street food vendor was interviewed face-to-face during the
most convenient time in their stall. During the face-to-face
interview, information contained in the Code on Sanitation
of the Philippines related to safe food vending that were
also used as topics for the previous training of the food
handlers were read (Table 1) to each respondent vendor.
The respondents were asked whether the read information
were: correct, incorrect, maybe correct, and no knowledge
if correct. The respondents were informed that they can
explain their responses as part of the interview process.
Per food safety information item assessed, Equation 1 was
used to calculate the percentage comprehension of food
handlers (grouped either as vendor-business owners or
vendor-employees) who correctly recalled the information
(Table 1). Respondents who gave answers aside from the
coded correct response were rated not able to retrieve the
food safety information assessed and therefore considered
without recall of that information.

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Number of pre- in which majority of the street food vendors were women
trained street (81%) with mean age of 38. These findings indicate that
food vendors who food vending businesses are generally predominantly
correctly recalled practiced by women in various parts of the world.
information related A study by Dealino-Tanquezon (2015) similarly reported
to food safety that street food vendors in Intramuros, Manila, Philippines
(1) Percent (%) recall = x 100
Number of pre- generally attained secondary education. Students at the
(information retrieval)
trained street food age of 12-13 are prepared for four formal education
vendors (n) per years at the secondary level and culminates at ages 16-
group 17 (UNESCO, 2009). Secondary level formal education
is also part of the basic education but is expanded to
where n=11 for vendor-employees, and n=42 for vendor- include general, vocation, and technical education
business owners. (UNESCO, 2011). Given the educational background of
the participating street food vendors, it may be inferred
The translation to practice of each participant who recalled
that the participating 53 pre-trained street food vendors
information correctly was observed. If recalled food
are quite capable of learning and becoming knowledgeable
safety knowledge was translated to correct practice, then
of food safety issues through training.
Equation 2 was used to calculate percent (%) knowledge
translation to practice (comprehension). Increased biological age is reported to be cognizant
of diminished cognitive functions (Crawford, 2004).
Number of pre- However, Lorge (1940) established that this decline in
trained street cognitive function is only based on the speed of learning
food vendors who but not necessarily on the intellectual power. Thus, the
correctly recalled participating pre-trained street food vendors with ages
information and ranging from thirties to fifties may still have the learning
(2) Percent (%) translated to practice
comprehension = x 100 absorptive capability through training for food safety
Number of pre- although with hurdle of diminished speed.
(knowledge translated
trained street food
to practice) In terms of income, vendor-business owners have higher
vendors (n) with
comprehension per daily take home intake ranging from Php 501-1000 ($10-20
group as of 29 Nov 2016, Exchange Rates UK, 2016) compared
to the vendor-employees who earn below Php 500 (<$10
as of 29 Nov 2016). The daily earnings of street food
Statistical analysis vendors are not fixed and depend on gross sales per day.
Data gathered through survey were tabulated and In the Family Income and Expenditure Survey conducted
categorized as means, frequencies, ratios, and relative in 2015, a Filipino family of five needed a minimum
percentages to express the results. Associations of income of Php 9,140 ($184 as of 29 Nov 2016) every
demographic characteristics and practices were assessed month (Philippine Statistics Authority 2016) or about Php
using Chi-square test with alpha (α) = 0.05. 300 ($6) per day to meet the very basic food and non-food
needs. This income range may provide very tight budget
for the families of the street food vendors, especially if
the vendor is the only breadwinner. Compromises in food
RESULTS AND DISCUSSION safety practices can happen during vending operations
particularly for those under the control of the street food
Demographic profile of the street food vendors vendor-business owners who are responsible for funding
The demographic profile of the 53 street food vendor and management of the vending business. During the face-
respondents, namely 11 vendor-employees and 42 vendor- to-face interviews, some vendor-business owners raised
business owners, is summarized in Table 2. The street the issue of being unable to provide sufficient water for
food vendor participants can generally be described as cleaning due to limited facilities and bringing plenty of
married women in their thirties (vendor-employees) and water from their homes is costly.
fifties (vendor-business owners) who attended at least The environment where the vending stall were situated is
high school or secondary level education. This profile of under the control of an LGU that implements the ordinance
street food vendors is similar to the profiles reported by on Security of Registered Vendors in the Workplace. Also,
Nurudeen et al. (2014) and Odonkor et al. (2011) in Africa all those who sell food are required to secure Health or

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Table 2. Demographic profile of participating pre-trained street food vendors (n=53) with awareness of food safety concepts.
Street Food Vendors (n=53)
Demographic profile Vendor-business owner (n=42) Vendor-employee (n=11)
Frequency % Frequency %
Health Certificate* 42 100 11 100
Age, years
≤ 30 1 2 5 45
31-40 9 21 3 27
41-50 12 29 2 18
> 50 20 48 1 9
Gender
Female 37 88 9 82
Male 5 12 2 18
Civil Status
Single 3 7 4 36
Married 31 74 5 45
Separated 2 5 1 9
Widowed 6 14 1 9
Educational Attainment
Primary (Elementary) 2 5 2 18
Secondary (High school) 26 62 7 64
Tertiary (College) 9 21 1 9
Vocational 5 12 1 9
Daily Take Home Income, Php
100-500 12 29 8 73
501-1,000 20 48 1 9
> 1,000 9 21 2 18
No answer 1 2 0 0
Length of time in street food vending
< 1 year 0 0 2 18
1 - 20 years 35 83 8 73
21 - 40 years 7 17 1 9

Sanitation Certificate issued by the LGU health authority business owners were still processing their sanitary
under the ordinance of Issuance of Vending Permit. Part of permit renewal while others are still awaiting release of
the requirements imposed by LGU health authority to the the official permits.
street food vendors is the acquisition of medical certificate
after the conduct of medical examination and participation
Food safety knowledge
in food safety trainings covering the Sanitation Code of
The 53 participating pre-trained street food vendor survey
the Philippines. Majority of the respondents have been
respondents were considered to have full awareness level
in the street food business within 20 years. All of the
since they have all attended food safety-related trainings
respondents have valid health certificates during the time
based on the Code on Sanitation of the Philippines, within
of the assessment. However, only 60% of the surveyed
a year of the assessment (Table 3). However, it has been
respondents (i.e., vendor-business owners) acquired valid
established that awareness level of food safety knowledge
sanitary permit. Based on the comments registered by
does not necessarily translate to safe food handling.
the respondents, sanitary permits were renewed yearly
Theoretically, the food handler should have both the
and at the time of this present study, some of the vendor-

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ability to recall the food safety-related information and
properly translate the knowledge to actual practice in their
vending environment. The study by Dealino-Tanquezon
(2015) indicated that mere attendance to food safety and
sanitation seminars and trainings did not create much
impact on practices of street food vendors. Dealino-
Tanquezon (2015) study specifically indicated that street
food vendor attendance to food safety and sanitation
trainings were not effectively translated to use of gloves,
proper handwashing, use of work apparel, prevention of
cross-contamination through food handling, and proper
personal hygiene.
Table 3 presents that all participating food handlers had
100% awareness on the teaching modules used by LGU
health authority based on the provisions of Chapter III
of the Code on Sanitation of the Philippines (P.D. 856).
The seminars or trainings provided by the LGU included
topics such as personal hygiene and good housekeeping,
water supply sanitation, food sanitation laws, rules and
regulations, measures to prevent cross-contamination,
and Presidential Decree 522 and 856 and other City
Ordinances pertaining to health.
The identified levels of knowledge for the TNA of pre-
trained food handlers was modeled from the previously
developed cognitive-behavior paradigm to Hazard
Analysis Critical Control Points (HACCP) adherence
by Azanza & Luna (2005). Anderson & Bower (1972)
previously cited that recall involves retrieval of words
in a statement by a search of long-term memory and
the recognition of retrieved words based on contextual
information.
This study limited the level of knowledge assessment to
awareness, recall, and comprehension due to the nature of
food safety provisions or information and the implication of
deviations to health risks based on practice of knowledge.
Strict recall and translation of knowledge to practice without
any form of deviation are perhaps quite critical to food
safety control in food handling and vending.
Recall
The food safety information recall and translation
to practice of the pre-trained street food vendors are
summarized in Table 3.

Table 3. Food safety knowledge comprehension and knowledge translation of pre-trained street food vendors (n=53) based on provisions of
Chapter III of the Code on Sanitation of the Philippines (P.D. 856).
Recalla (%) Comprehensionb(%)
Section on Chapter
3 of the Code on Details for assessment of knowledge and Vendor- Vendor- Vendor- Vendor- Comments
Sanitation of the practice employee business employee business
Philippines (n=11) owner (n=11) owner
(n=42) (n=42)
Health certificate Vendor is holder of valid health certificate 11 (100) 42 (100) 11 (100) 42 (100)
after completing physical examination, medical
requirements (stool, sputum), and HIV/AIDS
seminar.
Health certificate is renewed yearly. 11 (100) 42 (100) 11 (100) 42 (100)
Health certificate is non-transferrable 11 (100) 42 (100) 11 (100) 42 (100)
Structural Any room/space that may contaminate food (i.e. 11 (100) 42 (100) 11 (100) 42 (100)
requirements sleeping apartment) should not be used for food
handling
Walls, ceilings, & floor of food carts should 11 (100) 42 (100) 11 (100) 42 (100)
be made of smooth, washable, and impervious
materials
Use of food-service Food-service spaces used solely for food-related 11 (100) 42 (100) 11 (100) 42 (100)
spaces activities should not be used
- as living/sleeping quarters
- as storage area for personal effects and animal/
live fowl
Any person not connected with food preparation 11 (100) 42 (100) 11 (100) 42 (100)
not allowed in food-service spaces
Vermin control There is an existing vermin reduction program 11 (100) 42 (100) 11 (100) 42 (100)
Food establishment protected from toxic 11 (100) 42 (100) 11 (100) 42 (100)
chemicals during derating/disinfecting
operations

Table 3 continued next page . . .

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Food-service space shall be constructed & 11 (100) 42 (100) 11 (100) 42 (100)

maintained as to exclude vermin
Disposal of refuse Refuse cans for immediate use only 11 (100) 42 (100) 11 (100) 42 (100)
Designated places for disposal of waste are 11 (100) 42 (100) 11 (100) 42 (100)
separate from food-handling operations
Food Disposable cups, plates, spoons, etc, purchased 11 (100) 42 (100) 11 (100) 42 (100)
in sanitary cartons
servicing operations Clean cloths, napkins, spoons, towels stored in 11 (100) 42 (100) 11 (100) 42 (100)
clean places separate from soiled items
Sanitary permit Valid sanitary permit issued by local health 11 (100) 42 (100) NA 25 (60)
office accompanied by proof of pest control and
results of water potability analysis.
Food handlers Always wear clean & complete working 11 (100) 42 (100) 9 (82) 37 (88)
garments including apron, hairnet, face
mask, gloves, and closed shoes
Always observe good personal hygiene 11 (100) 42 (100) 5 (45) 27 (64)
Disposal of refuse Tightly covered at all times 11 (100) 42 (100) 2 (18) 7 (17)
Equipment Equipment and utensils are easily cleaned and 11 (100) 42 (100) 5 (45) 13 (31)
don't pose health hazards
and utensils Food-contact surfaces constructed of materials 11 (100) 42 (100) 6 (55) 20 (48)
that are impervious, non-toxic, corrosion-
resistant, easily cleanable, durable & resistant
to chipping
Washing Utensils are scraped & pre-rinsed to remove 11 (100) 42 (100) 0 (0) 11 (26)
food articles
of utensils If running water is not available, wash-water is 11 (100) 42 (100) 0 (0) 11 (26)
changed frequently
Sanitary permit Display of sanitary permit in the establishment 11 (100) 42 (100) 0 (0) 0 (0) Permits not
displayed visibly.
Health certificate Worn in upper left portion of the working of 11 (100) 42 (100) 0 (0) 0 (0) Health certificate
vendors IDs not worn
visibly.
Quality & Cut meat & fish procured from approved sources 11 (100) 42 (100) NA ---c V e n d o r s
protection of food purchased from
Perishable & refrigerated foods stored at <7oC 11 (100) 42 (100) NA ---
convenient &
Cooked food kept at temperature not lower than 11 (100) 42 (100) NA 0 (0) accessible, large
60oC not more than 4 h established wet
markets. Cooked
Raw fruits & vegetables thoroughly washed with 11 (100) 42 (100) 0 (0) 0 (0)
food displayed
potable water
at ambient
temperatures.
Structural Light and ventilation not hinder food handling 11 (100) 42 (100) --- --- Vending stalls
not properly
requirements There should be enough floor space for efficient 11 (100) 42 (100) --- ---
maintained and
working
not in good
condition.
Wash-hand basins should be placed in 11 (100) 42 (100) NA 0 (0) No wash-hand
convenient locations and maintained in good basins available
working condition
Food handlers Wash hands thoroughly with soap and water then 11 (100) 42 (100) 0 (0) 0 (0) Lack of
dry handwashing
facilities

Table 3 continued next page . . .

379
Philippine Journal of Science Rustia et al.: Food Safety Knowledge
Vol. 146 No. 4, December 2017 Assessment Model

Toilet and There are adequate & clean toilet & washing 11 (100) 42 (100) --- --- Lack of adequate
facilities for all personnel in appropriate places dedicated toilet
& handwashing
washing facilities Toilet rooms not directly opening in food 11 (100) 42 (100) --- ---
facilities for
preparation areas
vendors
Hand-washing facilities adequate, within or 11 (100) 42 (100) --- ---
adjacent to toilet room
- hot & cold running water
- paper or cloth towel
Disposal of refuse Vermin proof and easily cleaned 11 (100) 42 (100) --- --- Trash bags as
temporary waste
storage prior to
collection at the
end of the day
Washing of Utensils are cleansed in warm water (49oC) with 11 (100) 42 (100) --- --- No provisions
utensils soap or detergent for warm water
and limited water
supply
Bactericidal Eating & drinking utensils thorough cleaning C h l o r i n e
will be subjected to: solutions not
used to sanitize
treatment - immersion for at least half a minute in clean hot 11 (100) 42 (100) --- ---
utensils
water (at least 77oC)
- immersion for at least 1 min in a lukewarm 11 (100) 42 (100) 0 (0) 0 (0)
chlorine solution 50ppm
Handling Drying methods for washed utensils: 11 (100) 42 (100) 0 (0) 11 (26) No provisions for
drying of washed
of washed utensils - drain dry in wire racks without using drying utensils.
cloth
- store in a self-draining position to permit ready
air-drying
Drying cloth on which to store dishes temporarily 11 (100) 42 (100) 0 (0) 11 (26)
should be clean & changed frequently

Number of pre-trained street food vendors who

correctly recalled information related to food safety
a = x 100 where n=11 for vendor-employees and n=42 for vendor-business owners;
Number of pre-trained street food vendors (n) per group
Number of pre-trained street food vendors who
correctly recalled information and translated to practice
b = x 100;
Number of pre-trained street food vendors (n)
with comprehension per group
c=not verifiable

For this study, recall was defined as the ability to search
and retrieve relevant food safety information from
long-term memory. The pre-trained street food vendors
also recalled (100%) the food safety information as
reflected in Table 3. During the face-to-face interview,
the respondents recalled food safety information that
they previously became aware of in the LGU-sponsored
food safety training and responded to the presented food
safety-related provisions of the Code on Sanitation of the
Philippines. Information recall of the pre-trained street
food vendors was calculated based on the number of
respondents who provided correct response to the food
safety-related provisions that were read to them. The
participants who gave answers aside from the correct
response were considered to have no ability to recall food
safety information. Although both vendor-employees
and vendor-business owners in this study recalled food
safety information based on the provisions of the Code
on Sanitation of the Philippines, they were unable to
fully translate their knowledge to actual practice in their
vending environment.
It was previously hypothesized that information is first
retrieved from memory during the process of recall
(Kintsch 1970; Anderson & Bower 1972). Similarly,
recall in the revised Bloom's Taxonomy of Educational

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Vol. 146 No. 4, December 2017
Objectives was classified under the cognitive process
remember which was defined as the retrieval of relevant
knowledge from long-term memory (Krathwohl 2002).
Comprehension
In the revised Taxonomy, the cognitive process
comprehension was changed to understand. The cognitive
process understand was defined as determining the
meaning of instructional messages, including oral, written,
and graphic communication (Krathwohl 2002).
As shown in Table 3, all 53 pre-trained street food vendors
were able to translate their knowledge to practice (100%)
regarding the following provisions from the Code on
Sanitation of the Philippines. These include having sole
ownership of a valid health certificate; suitable room/space
used for food handling and use of appropriate materials
for their food stalls; use of space for food-related activities
only; having vermin control measures; having designated
places for waste materials; and separation of clean utensils
from soiled items. These recalled food safety information
were translated to practice by the pre-trained street food
vendors mainly due to 1) provisions by the LGU namely
space for waste management, food preparation, and food
service operations; and 2) the fact that these were audit
document requirements that were frequently monitored
and inspected.
Both vendor-business owners and vendor-employees,
however, showed limited knowledge translation to
practice as indicated in the results of the calculated
percentages on the following major provisions of the
Code on Sanitation of the Philippines: sanitary permit,
food handlers, disposal of refuse, equipment and utensils,
and washing of utensils. Only 60% of the vendor-business
owners had valid sanitary permit. Also, higher percentage
of vendor-business owners practiced wearing clean
and complete working garments (88%), good personal
hygiene (64%), pre-rinsing of utensils prior to washing
and frequent changing of wash-water (26%), and drying
methods for washed utensils (26%) compared to vendor-
employees. However, these were not necessarily lack
of comprehension rather it is the lack of a moderating
variable which hinders vendor-employees to translate
recalled information to practice. These intervening
moderating variables include support resources including
funds for street vending operations, sanitary facilities,
skilled manpower, available potable water supply, and
managerial support from the business owners (private)
and local government authorities (public). Further, in this
study, age, gender, and level of education of the street food
vendors were not significantly (p>0.05) associated with
their comprehension or translation of their knowledge to
practice. Similar results were established for street food
vendors in Florianopolis, Brazil (Cortese et al. 2016) and
Rustia et al.: Food Safety Knowledge
Assessment Model
Port-au-Prince, Haiti (Samapundo et al 2015) wherein no
statistical difference was found between the food safety
attitudes of the vendors in relation to their demographic
profile (i.e., gender, age, location, and education).
However, daily income was significantly associated
(p<0.05) with practices of the street food vendors
including usage of clean and non-toxic materials for
equipment and utensils, scraping and pre-rinsing of
utensils, frequent changing of wash-water, and proper
drying methods for washed utensils. Tessema et al. (2014)
reported similar association between income and food
handling practices of street food vendors in Dangila town,
Ethiopia. They reported that food handlers with lower
monthly income were 60.5% less likely to have good food
handling practices compared to those with higher monthly
income. On the other hand, Mamun et al. (2013) found
that higher income group of street food vendors in Dhaka,
Bangladesh might pay less attention to their hygienic
practices as they focus on their sales and customers to
increase earnings. For this study, street food vendors
who earn more on a daily basis have more resources to
pay for the operation expenses thus, they probably have
more capacity to comply with food safety requirements
than those with lower daily income.
Vendor-employees have limited means of practicing their
food safety knowledge compared to the vendor-business
owners since they do not have the same level of decision-
making capabilities and they only follow instructions from
their employers. Specifically, vendor-employees have no
control over areas involving sources of raw materials such
as meat, storage of cooked foods, location and provision
of wash-hand basins, and provision and maintenance
of wash-hand basin. The vendor-business owners have
control regarding these provisions. The vendor-business
owners must transfer knowledge to their hired vendors
to make them successful employees (Desouza & Awazu
2006). In all SMEs researched by Desouza and Awazu
(2006), the transfer of knowledge was found to be
predominantly done through socialization. Knowledge
transfer occurred via formal and informal socialization
methods such as weekly meetings between the owner and
employees wherein the owner shares her insights from the
week’s activities.
Vendor-employees showed higher percentage of
knowledge translation to practices than the vendor-
business owners in the provisions concerning keeping
waste containers covered (18%) and using appropriate
materials for food-contact surfaces (55%). This higher
translation of knowledge to practice is perhaps the result
of their constant exposure in their daily tasks as vendor-
employees in vending operations. Further, there were
some items under the provisions which were not verifiable
due to the nature of street food vending that inhibits
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Vol. 146 No. 4, December 2017
vendors from practicing their food safety knowledge
(Table 3). These provisions that were not verifiable were
also not directly controlled by either the vendor-employees
or vendor-business owners. Specifically, the street food
vendors had difficulty practicing food safety provisions for
refrigeration of perishable foods, lighting and ventilation
during food handling, floor space, vermin-proof stall,
adequate toilet and handwashing facilities, and warm
water for utensil washing.
All 53 pre-trained street food vendors were not able to
translate their food safety knowledge to practice related
to display of sanitary permit, wearing health certificate
IDs, washing of raw fruits with potable water, washing
of hands thoroughly with soap and water, and use of
chlorine solutions as sanitizers for utensils. It is important
for food handlers to have the necessary and adequate
facilities such as water supply and sanitary facilities to
ensure food safety and cleanliness. In general, there was a
lack of funds for street vending operations, infrastructure
(sanitary facilities), manpower, potable water supply, and
managerial support from the business owners (private)
and local government authorities (public). These were
identified as the moderating variable as support resources
that help street food vendors translate their food safety
knowledge into practice. According to Yapp and Fairman
(2006), some factors that prevent compliance to regulatory
requirements in the food business include lack of trust in
food safety legislation and the enforcing officers. Further,
a lack of motivation and commitment to the objective
of the food safety may also affect the comprehension of
food handlers.
Figure 2 below shows the training needs assessment model
including the support resources acting as a moderating
variable to help food handlers transition from recall
towards comprehension or translation of food safety
knowledge to practice. The original model (Figure 1)
was only applicable to food handlers vendor-business
owners who have higher decision-making capabilities
compared to vendor-employees. The translation of food
safety knowledge to practice of hired vendor-employees
is directly influenced by the vendor-business owners.
The results of this study are comparable to other studies,
which reported street food vendors as having sufficient
knowledge to ensure hygienic handling and preparation of
food (Omemu & Aderoju 2006; Rheinlander et al. 2008).
However, this knowledge was not necessarily translated
into safe food handling practices (Omemu & Aderoju
2006; Rheinlander et al. 2008) due to unavailability of
adequate water and sanitary facilities in most of the street
food vending sites surveyed thus limiting the capacity of
the vendors to maintain personal hygiene and cleanliness
of the area (Omemu & Aderoju 2006). The study of
Azanza et al. (2000) reported that the relatively high
382
Rustia et al.: Food Safety Knowledge
Assessment Model
level of knowledge in handwashing and its translation
to practice by street food vendors may be attributed to
the availability of handwashing facilities. Moreover, Van
Kampen et al. (1998) reported that the lack of available
handwashing facilities and poor knowledge concerning
hygiene were correlated with improper food-handling
practices of street food vendors in Jakarta, Indonesia.
CONCLUSION
The study assessed the food safety knowledge of pre-
trained food handlers to identify the training needs.
A TNA model was developed and utilized to evaluate
the food safety knowledge of food handlers. The food
safety information recall of these street food vendors
was assessed through face-to-face interview while
comprehension was evaluated through field observation
of practices. This study limited the level of knowledge
assessment to awareness, recall, and comprehension due
to the nature of food safety provisions or information. The
food safety information provided by different regulating
agencies is intended to be disseminated, recalled, and
practiced by all food handlers to address food safety issues
since deviation to food safety provisions can increase risk
of foodborne diseases among consumers.
In this study, 11 pre-trained vendor-employees and 42
pre-trained vendor-business owners were surveyed. They
can be generally described as married women in their 30s
(vendor-employees) and 50s (vendor-business owners)
who attended at least high school or secondary level
education. The pre-trained street food vendors recalled
the provisions in Chapter III of the Code on Sanitation
of the Philippines. In addition, all 53 pre-trained street
food vendors were able to translate their knowledge to
practice regarding the following provisions from the
Code on Sanitation of the Philippines. These include
having sole ownership of a valid health certificate,
suitable room/space used for food handling and use of
appropriate materials for their food stalls, use of space
for food-related activities only, having vermin control
measures, having designated places for waste materials,
and separation of clean utensils from soiled items. These
recalled food safety information were translated to practice
by the pre-trained street food vendors since the LGU
provided space for waste management, food preparation,
and food service operations. Further, the vermin control
and health certificate were part of the requirements during
inspection or audit thus the food handlers practice these
more frequently compared to the other provisions on the
Code on Sanitation of the Philippines.
However, both vendor-business owners and vendor-
employees had low comprehension on some provisions
Philippine Journal of Science
Vol. 146 No. 4, December 2017
under sanitary permit, food handlers, disposal of refuse,
equipment and utensils, and washing of utensils. About
60% of the vendor-business owners operated in areas
with sanitary permit. Also, higher percentage of vendor-
business owners were able to practice their knowledge
regarding washing of used utensils and personal hygiene
compared to vendor-employees. Vendor-employees have
limited means of practicing their food safety knowledge
relative to the vendor-business owners since they do not
have the same level of decision-making capabilities and
they only follow instructions from their employers.
Further, there were provisions that were not verifiable due
to the nature of street food vending that prevents vendors
from practicing their food safety knowledge. These
provisions that were not verifiable were also not directly
controlled by either the vendor-employees or vendor-
business owners. The street food vendors were unable to
practice some provisions under structural requirements,
quality and protection of food, food handlers, vermin
control, toilet and washing facilities, disposal of refuse,
and washing, sanitizing, and handling of utensils.
Food safety is a major public health problem that relates
to both human health and economic development (WHO
2002), and countries all over the world are affected
by a range of food-related diseases (Schlundt 2002).
Street food vending is known to pose a high risk of
foodborne illness and it is a major food safety concern
due to microbial contamination and environmental
contamination (Rheinlander et al. 2008). Food safety
information provided by different regulating agencies is
intended to be disseminated, recalled, and practiced by
all food handlers without deviations since any deviations
to these food safety provisions risks such as foodborne
diseases for consumers may be an outcome.
For the street food vendors in this study, having food safety
knowledge does not essentially equate to observance or
compliance to the requirements. Regular training/seminar
is needed to educate and advocate the importance of
environmental sanitation and safe food handling practices
especially proper hygiene. Refresher trainings are
recommended to help in retention of obtained knowledge
regarding food safety. Further, provision of support
resources − such as sanitary facilities (infrastructure),
potable water supply, and managerial support from
the business owners (private) and local government
authorities (public) − is also recommended. Since street
food vendors in this study are monitored almost weekly
by the LGU due to their proximity to the Health Office,
sampling of the street foods for relevant testing, is also
recommended.
Rustia et al.: Food Safety Knowledge
Assessment Model
ACKNOWLEDGMENT
The research received funding from the Department of
Science and Technology - National Capital Region with
the help of Dr. Teresita Fortuna and Ms. Elvin Almazar.
The authors would like to acknowledge the help of the
leaders of the street food vendor associations for providing
assistance during the research activities. The authors
would also like to acknowledge Ms. Djanna F. Cornago for
her assistance in the preparation of the project proposal.
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